JHANGIRI | JHANGIRI RECIPE | JANGRI RECIPE | INDIAN DIWALI SWEET RECIPES

Urid Dal – 500g

Corn flour – 2 tbsp

Orange Red colour – as required

Lemon yellow colour – as required

Refined Oil for deep frying

For making sugar syrup

Sugar – 1 ½ Kg

Water – 2 Litres

Rose White Essence – 1 tsp

Lime juice - 1/4 tsp to remove the impurities from Sugar syrup

JHANGIRI - Image Courtsey: Krithika

  Method of Preparation

1.      Steep the whole urid dal in water for about 20 minutes. Grind it in mixie by sprinkling little water as per need and prepare the soft batter as like how you prepare for the Medu vada batter.

2.      Dilute both the colour powders in water. Add the corn flour and colour powder water in the jhangiri batter. Mix it well and beat it with your hands for about 5 minutes.

3.      Heat the oil in Jhangiri kadai, Put the batter in Jhangir bag and squeeze (swirl) it in to the medium hot oil as the shape of Jhangiri.

4.      Gently deep fry the Jhangiri. Once it is fried enough, take it out from oil and drop it in already prepared thin sugar syrup. Dip the Jhangiri for 2 minutes by using the ladle after that allow it for some minutes.

5.      Take out the Jhangiri from sugar syrup when it is absorbed the juiciness of sugar syrup.

6.      Garnish with coloured dessicated coconut / Cashewnuts slivers.

BADUSHA RECIPE | BADHUSHA | BALUSHAHI RECIPE

BADHUSHA | BALUSHAHI - Image Courtsey: Krithika

Maida (Refined Oil) – 1kg

Vanaspathi – 300g

Water – 300ml

Baking Soda - 1/4 tsp
Cardamom Powder - 1/4 tsp

Lemon yellow colour

For Making Sugar Syrup

Sugar – 1 Kg

Water – 3/4 litre

Lime Juice 1/2 tsp to remove the impurities from sugar syrup

Method of Preparation

1.    1. Mix the refined flour, cardamom powder, Baking soda and vansapathi and rub it well with both of your hands. Dilute the lemon yellow colour in water. Sprinkle the water in the flour mixture and knead till it becomes soft dough.

2.      Cover it with 20 minutes.

3.   Take small quantity of dough mixture in your hand, apply little ghee in your palm and tightly roll in your palm. Flatten it slightly with your palm and make a dent in the centre.

4.      Deep fry it in medium hot oil till it become nice golden crisp and the surface starts to flake.

5.     Put it in medium thick sugar syrup till it absorbs the sweetness, ensure the sugar syrup is warm.

6.      Garnish the Badhusha | Balushahi with colored desiccated coconut.

Gulab Paniyaram

Raw rice- 1 kg

Parboiled rice – 1/2kg

Urad dal- 200g

Jaggery – 50g

Salt – a little

Sugar syrup – 3 litres

Soda salt – ¼ tsp

Method of Preparation

1.   Soak the raw rice, parboiled rice and urad dal separately. Grind the raw rice, parboiled rice and urad dal separately into smooth batter.

2.      Combine the batter in a vessel. Add broken jaggery, salt and soda salt in the batter, mix all well.

3.     Pour the batter into the Paniyara chatty and cook it. After the paniyaram is prepared, it is soaked in sugar syrup for about 10 minutes and serve.